Why Did My Fudge Remain Smooth After Beating? | Ask Nigella.com (2024)

Full question

Hello, I made the Vanilla Fudge and despite whisking with electric beaters at the end the fudge was smooth and not grainy. Can you please tell me where I went wrong?

Our answer

Nigella's Vanilla Fudge is a traditional fudge recipe that is made by boiling butter, milk, condensed milk, sugar and golden syrup to soft ball stage. The fudge is then beaten as this makes the fudge slightly crumbly rather than chewy. Beating the mixture encourages the formation of small sugar crystals, which leads to the crumbly texture. The crystals may not be noticeable in themselves but the fudge mixture will thicken and turn from shiny to matte in appearance. When it sets, the fudge will be slightly crumbly when cut and should melt in the mouth.

It could be that there was an expectation of large sugar crystals rather than smaller ones. The beaten fudge will still look quite smooth and you will not notice large crystals when you eat the fudge. If the fudge is very soft and slightly chewy then it is possible that it did not quite cook to soft ball stage and next time the mixture should be cooked to a slightly higher temperature (soft ball is 112-116c/235-240F and a sugar or candy thermometer can help). Otherwise it could be that the fudge cooled too much before it was beaten. The mixture will thicken naturally as it cools and beating it enough once cooled is more difficult. Let it cool for a few moments but not for too long.

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Why Did My Fudge Remain Smooth After Beating? | Ask Nigella.com (2024)

FAQs

What makes fudge smooth? ›

For first-time candy makers: Look for recipes that call for corn syrup, marshmallows, or marshmallow crème. These ingredients prevent crystallization of sugar into large grains, so the texture of the fudge will remain smooth. Also, recipes using cream or condensed milk are less likely to curdle than regular milk.

How do you fix fudge that didn't harden? ›

OPTION 3) Sieve together some powdered sugar and cocoa powder, and gradually work this into your unset fudge until it reaches the consistency of dough, then roll out and cut into squares, or shape into balls and then roll in powdered sugar (roll the balls in icing sugar, not yourself).

Why is my fudge not grainy? ›

The key to successful, nongrainy fudge is in the cooling, not the cooking. The recipe calls for heating the ingredients to the soft-ball stage, or 234° F, then allowing it to cool undisturbed to approximately 110° F.

How do you make homemade fudge firmer? ›

The amount of time you cook fudge directly affects its firmness. Too little time and the water won't evaporate, causing the fudge to be soft. Conversely, cook it too long and fudge won't contain enough water, making it hard with a dry, crumbly texture.

What is the key to successful non-grainy fudge? ›

Brush the sides of the pan with a wet brush at the beginning of cooking to dissolve sugar crystals stuck to the sides. Never stir the mixture during cooking or sugar could crystallize again. The mixture may seize and become grainy. Use a candy thermometer or conduct a cold water test to check if the fudge is done.

What should fudge look like after beating? ›

The fudge is then beaten as this makes the fudge slightly crumbly rather than chewy. Beating the mixture encourages the formation of small sugar crystals, which leads to the crumbly texture. The crystals may not be noticeable in themselves but the fudge mixture will thicken and turn from shiny to matte in appearance.

What is the secret to perfect fudge? ›

You have to control two temperatures to make successful fudge: the cooking temperature AND the temperature at which the mixture cools before stirring to make it crystallize. Confectionery experiments have shown that the ideal cooking temperature for fudge is around 114 to 115 °C (237 to 239 °F).

What to do with failed fudge? ›

My advice to you is to just pour it in a jar, call it something else delicious, and pretend you meant for it to be that way. The nice thing about my “failed” fudge is that it tastes absolutely delicious! A spoonful of the delectable treat will make you want for more.

Can you make hard fudge soft again? ›

You have one option to make it soft, which is you have to put the fudge pieces in a plastic bag along with the paper towel or a bread slice. Secure the bag and leave it overnight, next day you will get a softened fudge.

What happens if you cook fudge too long? ›

2. Timing Matters Ensuring you cook your fudge for the right duration is crucial. Overcooking can lead to its texture becoming hard and crystallized, while undercooking results in a disappointing runny mess. Be sure to check your recipe for precise cooking times and take care to avoid under or over-boiling the mixture.

Why did my fudge turn out like taffy? ›

If the temperature is too low, the fudge will be too soft and sticky, and if it's too high, it will turn into a hard, crumbly mess. The ideal temperature to cook fudge is between 232-234 degrees F (111-112 degrees C).

Can I freeze fudge to make it set? ›

Do not freeze the fudge to set it. Best way is to just be patient for a couple hours and set it in the fridge. If your fudge hasn't set, then you've gone wrong somewhere else. Make sure to use the parchment paper to line your pan otherwise it might be quite tricky to remove the fudge.

Can you fix fudge that didn't harden? ›

You can fix it by throwing it back in the pot and adding a 1-2 tablespoons of whatever main liquid you used to make it (water or cream). Reheat and follow original directions. Make sure you're using a candy thermometer (and that's it's been calibrated)!

What not to do when making fudge? ›

7 Common Mistakes to Avoid for Candy Shop-Worthy Fudge and Caramels
  1. Using the Wrong Pan. All candy and confections start by melting sugar. ...
  2. Stirring the Sugar. ...
  3. Not Using a Candy Thermometer. ...
  4. Leaving Out the Parchment Paper Lining. ...
  5. Skipping the Cooking Spray. ...
  6. Scraping the Pot. ...
  7. Using a Cold Knife to Slice.
Dec 16, 2015

When to stop beating fudge? ›

Beat the mixture until it just loses it's shine and becomes very thick (this should take about 5-10 minutes). The longer you beat once it starts to thicken then the more crumbly the final fudge will be. If you like it smooth - beat it only until comes away from the sides of the pan and sticks well to the spoon.

What's the difference between smooth and crumbly fudge? ›

Smooth fudge often has a rich and decadent flavour. Crumbly fudge, as the name suggests has a more granular and crumbly texture. It is made with similar ingredients to smooth fudge but cooked to a higher temerature or for a shorter time than smooth fudge.

How do you keep homemade fudge soft? ›

Wrap your fudge in an air-tight container. Several layers of saran wrap, vacuum seal, Tupperware should all keep the moisture locked in pretty good.

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